You are currently browsing the tag archive for the ‘rich’ tag.
I wanted to share with you a glimpse back into history to one of the most peculiar and specialized cities of western history. During the middle ages, monasticism was a vast and powerful cultural force. Indeed, in certain times and places, it may have been the principal cultural force in a world which was painfully transforming from the slave society of classical antiquity into the modern kingdom states of Europe.
West of the Alps, the great monastic order was the Benedictine order, founded by Saint Benedict of Nursia, a Roman nobleman who lived during the middle of the 6th century. “The Rule of Saint Benedict” weds classical Roman ideals of reason, order, balance, and moderation, with Judeo-Christian ideals of devotion, piety, and transcendence. The Benedictine Order kept art, literature, philosophy, and science (such as it was) alive during the upheavals of Late Antiquity and the “Dark Ages”–the brothers (and sisters) were the keepers of the knowledge gleaned by Rome and Greece. The monks also amassed enormous, wealth and power in Feudal European society. The greatest abbots were equivalent to feudal lords and princes commanding enormous tracts of land and great estates of serfs.
Nowhere was this more true than in Cluny, in east central France (near the Swiss Alps), where Duke William I of Aquitaine founded a monastic order with such extensive lands and such a generous charter that it grew beyond the scope of all other such communities in France, Germany, northern Europe, and the British Isles. The Duke stipulated that the abbot of the monastery was beholden to no earthly authority save for that of the pope (and there were even rules concerning the extent of papal authority over the abbey), so the monks were free to choose their own leader instead of having crooked 2nd sons of noblemen fobbed off on them.
Additionally, the monastery created a system of “franchise monasteries” called priories which reported to the authority of the main abbot and paid tithes to Cluny. This wealth allowed Cluny to become a veritable city of prayer. The building, farming, and lay work was completed by serfs and retainers, while the brothers devoted themselves to prayer, art, scholarship, and otherworldly pursuits…and also to politics, statecraft, administration, feasting, and very worldly pursuits (since the community became incredibly ric)h. The chandeliers, sacred chalices, and monstrances were made of gold and jewels, and the brothers wore habits of finest cloth (and even silk).
The main tower of the Basilica towered to an amazing 200 meters (656 feet of height) and the abbey was the largest building in Europe until the enlargement of St. Peter’s Basilica in the 17th century. At its zenith in the 11th and 12th century, the monastery was home to 10,000 monks. The abbots of Cluny were as powerful as kings (they kept a great townhouse in Paris), and four abbots later became popes. At the top of the page I have included a magnificent painting by the great urban reconstruction artist, Jean-Claude Golvin, who painstakingly reconstructs vanished and destroyed cities of the past as computer models and then as sumptuous paintings. Just look at the scope of the (3rd and greatest) monastery and the buildings around it.
Such wealth also engendered decadence and corruption. Later abbots were greedy and incompetent. They oppressed the farmers and craftspeople who worked for them and tried to cheat the merchants and bankers they did business with. The monastery fell into a long period of decline which ended (along with the ancien regime, about which similar things could be said) during the French Revolution. Most of the monastery was burnt to the ground and only a secondary bell tower and hall remain. Fortunately the greatest treasures of Cluny, the manuscripts of the ancient and the medieval world, were copied and disseminated. The most precious became the centerpiece of the Bibliothèque nationale de France at Paris, and the British Museum also holds 60 or so ancient charters (because they are good at getting their hands on stuff like that).
We can still imagine what it must have been like to live in the complex during the high middle ages, though, as part of a huge university-like community of prayer, thought, and beauty. it was a world of profound lonely discipline tempered with fine dining, art, and general good living–an vanished yet eternal city of French Monastic life.
Citrine is the name of a deep rich golden yellow. It has been a color name in English since the 14th century (and it was the name for the same color in Medieval Latin—and before that in classical Latin). The word “citrine” also describes a gemstone which consists of yellow colored quartz crystal. Citrines are a semi-precious stone today, but they were once valuable and they can be found in various ancient crowns and classical jewelry. The word originally came from the deep yellow color of the citron, the wild ancestor of the lemon (which is a sacred fruit of the Old Testament), and because it is so descriptive of rich yellow it is used for the English name of numerous different birds and other creatures (like the citrine forktail below).
The winter is gradually passing away into spring–which should be an exultant season for flower gardeners. Yet the results in my back yard are extremely discouraging because the ferocious squirrels of Brooklyn have eaten all of my crocuses! Despite planting an immense number of the hardy little flowers, I am still bereft of spring color. I guess I should have expected something like this after the infernal bushy-tailed rodents ate all the glass bulbs from the Christmas lights…
As it turns out, squirrels are not the only ones who love crocus flavor. One of the world’s most precious spices is made from the little flowers. The gourmet spice saffron literally consists of the harvested stigmas of the saffron crocus (Crocus sativus). The saffron crocus plant has been domesticated since antiquity to provide the costly spice and the plant literally owes its existence to human appetite for the powdery threads. Crocus sativus is a descendant of Crocus cartwrightianus, a wild crocus from the rocky skree of southwest Asia. As humankind selectively planted the plants with the longest stigmas (and hence the most delicious saffron) the little crocus developed into a completely different—and completely dependent—species. Crocus sativus now has magnificent spiraling stigma covered in deep yellow pollen, but the artificial selection came at a terrible cost. The plant is a male sterile triploid, incapable of sexual reproduction thanks to its extra chromosome. Saffron crocuses can only reproduce asexually and they require human assistance to prosper. The spice is still prohibitively expensive since the little plants must be planted and harvested by hand.
Saffron is known to recorded history as early as the 7th century BC (when it was mentioned in a Assyrian botanical treatise) however archeological and genetic evidence suggest that saffron has been harvested for at least 4 millenia! Since saffron contains over 150 volatile and aroma-yielding compounds, I am not going to try to describe it to you—you’ll just have to get some yourself. My favorite dish which uses the yellow pollen is mussels, saffron, vermouth, and cream!
Of course I am cheating a little bit by writing this article in the spring–the saffron crocus is really an autumn flowering plant. However I felt like my slaughtered crocuses deserved some sort of memorial tribute. Of course if I really wanted to commemorate the slain flowers I could turn to my paint box. In addition to being a spice, saffron is also a color—a deep orangey gold reminiscent of foods prepared with the spice. Strangely, for a color so steeped in the sensory joys of living, saffron has also come to represent worldly renunciation. Buddhist monks wear robes of deep saffron and the top bar of the Indian flag is the same rich orange-yellow. The flag’s designers hoped that the color would inspire India’s leaders to set aside material gains and dedicate themselves to the welfare of the people, but, alas, in all societies such selfless dedication is even rarer than the rarest spice.